Coq au Vin

Description: Coq au Vin is a traditional French chicken dish that is braised in red wine, along with mushrooms, onions, bacon, and aromatic herbs. The name “Coq au Vin” translates to “rooster in wine” in French, reflecting the dish’s origins as a way to tenderize tough rooster meat by braising it in wine. Today, Coq au Vin is typically made with chicken, but the rich and flavorful sauce remains the same, making it a popular and comforting dish enjoyed throughout France and beyond.

History: Coq au Vin has ancient origins, with variations of chicken cooked in wine being prepared in France as far back as the Roman era. However, the modern version of Coq au Vin is believed to have originated in the Burgundy region of France in the late Middle Ages. The dish was traditionally made with a mature rooster, which was tough and required long cooking times. Over time, Coq au Vin evolved into a more refined dish made with chicken, and it gained popularity throughout France during the 20th century.

Preparation Time: 30 minutes

Cooking Time: 2 to 2.5 hours

Serving Size: Serves 4 to 6

Ingredients:

1 whole chicken (about 3-4 lbs), cut into pieces
Salt and pepper
2 tablespoons olive oil
6 slices bacon, chopped
1 large onion, chopped
2 carrots, sliced
3 cloves garlic, minced
2 tablespoons flour
2 cups red wine (preferably Burgundy)
2 cups chicken broth
1 tablespoon tomato paste
1 bay leaf
4 sprigs fresh thyme
2 cups pearl onions, peeled
2 cups mushrooms, sliced
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Instructions:

Preparation:
- Season the chicken pieces with salt and pepper.
Sear the Chicken:
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the bacon and cook until crispy. Remove the bacon and set aside.
- In the same pot, brown the chicken pieces on all sides. Remove the chicken and set aside.
Cook the Vegetables:
- Add the chopped onion and sliced carrots to the pot, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
Create the Base:
- Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes to create a roux.
- Gradually add the red wine, scraping up any browned bits from the bottom of the pot.
- Add the chicken broth and tomato paste, stirring to combine.
Combine and Cook:
- Return the browned chicken and cooked bacon to the pot.
- Add the bay leaf and thyme.
- Bring the mixture to a simmer, then cover and reduce the heat to low.
- Let it simmer for about 1.5 to 2 hours, until the chicken is tender.
Prepare the Mushrooms and Pearl Onions:
- While the chicken is simmering, melt the butter in a skillet over medium heat.
- Add the pearl onions and cook until they begin to caramelize, about 10 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 10 minutes.
Finish the Dish:
- After the chicken has simmered and is tender, add the caramelized onions and mushrooms to the pot.
- Stir to combine and let simmer for an additional 10-15 minutes.
Serve:
- Garnish with fresh parsley.
- Serve Coq au Vin with crusty bread, mashed potatoes, or over buttered noodles.